This is my go to pumpkin pie recipe! People who don’t normally like pumpkin pie love this one. It sets up nicely and is perfectly spiced. It is everything you’d want in a pumpkin pie!
(Make-ahead tips below)
1 1/4 cups firmly packed dark brown sugar
1 Tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups (15 oz.) pumpkin puree
1 cup heavy cream
1/3 cup milk
1 tsp vanilla extract
Prebaked and cooled deep dish pie crust
Preheat an oven to 375°F (190°C).
In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, vanilla, cream and milk and whisk to combine.
Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil or a piecrust shield after 30 minutes if they brown too quickly.
Let cool completely, at least 2 hours, before serving.
MAKE-AHEAD TIP: Make your pumpkin pie the day before Thanksgiving and let it cool on the counter. If you prepare it any sooner it will get dense, the crust will get soggy and the filling will pull away from the sides.
by Jen Byers
Home-Cook for the Savannah Kitchen